Particle size - a quality feature

The determination of the particle size distribution of a product has always been of great significance in food production. Taste, color, solubility or extraction behavior are only a few examples of product properties which are directly influenced by particle size. Traditionally, analytical test sieving provides a quick and simple possibility to characterize the particle size of bulk goods. In the testing laboratory of the St. Petersburg branch of LLC Wrigley RETSCH sieve shakers AS 200 jet and AS 200 control are utilized for particle size analysis of fine powders which are used for chewing gum production.